Venison Pot Roast with Vegetables & Horseradish

Venison Pot Roast
Venison Pot Roast with veggies horseradish

Who doesn’t love a savory, succulent, tender venison pot roast?!

This recipe will take your hard won venison pot roast from frozen to fantastic in a total of 80 minutes under pressure! The dish pictured was made with Maryland Whitetail Deer. I have made this with equal success using elk, antelope, mule deer, and goose breast.

Fact: this family favorite has converted even the pickiest of my skeptical game eaters!

While the end result is a fork tender roast that tastes as if it slow roasted 9 hours in it’s own juices, a pressure cooker takes the cooking time to only 80 minutes. Adding the horseradish while thickening the rich sauce at the end, adds a fresh bite, and complexity! The introduction of horseradish to the sauce also eliminates the need to produce a separate horseradish cream sauce often served with traditional beef pot roast. Elevate your organic, field harvested, venison pot roast to a presentation so regal, you’ll deem it worthy of your finest china platter! In my case this is my beloved Spode Woodland China Platter.

Venison Pot Roast
Venison Pot Roast Spode Woodland Platter
Venison Pot Roast
Venison Pot Roast with veggies & horseradish

Ingredients

1 (2- to 3-pound) venison roast

3 tablespoons all-purpose flour

Salt and pepper

2 tablespoons olive oil

1 1⁄2 cups venison or beef stock or broth

2 tablespoons red wine vinegar

1 tablespoon minced garlic

1 teaspoon herbes de Provence

1 teaspoon salt

1⁄4 teaspoon pepper

3 redskin potatoes, halved

3 turnips peeled & halved

1 yellow onion, cut into wedges

2 cups baby carrots

2 ribs celery, cut into 1-inch lengths

1 tablespoon cornstarch, mixed into 2 tablespoons water

2 tablespoons horseradish

3 tablespoons butter or margarine

Chopped Parsley for garnish & flavor

Directions:

  • Sprinkle the frozen venison roast with flour that has been generously seasoned with salt and pepper.
  • With the cooker’s lid off, heat oil on HIGH until sizzling.
  • Place the floured venison roast in the cooker and brown on each side.
  • Add the stock or broth, vinegar, garlic, herbes de Provence, salt, and pepper to the cooker. Securely lock the cooker’s lid and set for 75 minutes on HIGH
  • Perform a quick release to release the cooker’s pressure.
  • Remove venison roast to a serving platter & cover with foil to keep warm while vegetables cook.
  • Add the potatoes, turnip, onion, carrots, and celery to the pot, re-secure the cooker’s lid, and set for 5 minutes on HIGH.  Perform a quick release to expel pressure.
  • Carefully transfer the vegetables to the serving platter with the venison roast and cover with aluminum foil.
  • Set the cooker to HIGH or “brown” with lid off and whisk the cornstarch and water, and the horseradish into the cooking liquid. Let simmer 2 minutes to thicken before stirring in butter.
  • Smother meat and vegetables with the gravy & sprinkle with freshly chopped parsley before serving.
Venison Pot Roast
Frozen Venison Pot Roast
Venison Pot Roast
Venison Pot Roast
Venison Pot Roast
Venison Pot Roast Veggies

My Favorite Pressure Cooker

Instant Pot Pressure Cooker IP Duo 50

IP-DUO is a 7-in-1 programmable cooker, building on our best-selling IP-LUX series, with the functions of pressure cooker, slow cooker, rice cooker, steamer, sauté, yogurt maker & warmer. 14 built-in smart programs (Soup, Meat/Stew, Bean/Chili, Poultry, Sauté, Steam, Rice, Porridge, Multigrain, Slow Cook, Keep-Warm, Yogurt, Pasteurize & Jiu Niang) cook your favorite dishes with the press of a button.

 

 

 

Adapted from Great Food Fast by Bob Warden

 

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